|by Anne Willan|
Designed for novice cooks as well as those who simply want to expand their repertoire, this cookbook features casserole recipes.
1 - 10 of 109 for mexican style salad
Drain canned beans, ... overnight or 24 hours, stirring occasionally. Before serving, drain, leaving small amount of marinade to toss taco seas with salad.
Combine all ingredients in a large salad bowl; toss gently. Serve immediately.
Combine all ingredients in a large salad bowl. Toss gently. Serve immediately.
In Dutch oven brown meat in hot oil. Add all ingredients except beans. Cover, bring to a boil; reduce heat and simmer for 1 hour. Stir occasionally. ...
Combine all ingredients in a large salad bowl; toss gently. Serve immediately. Yield: 8 to 10 servings.
In Dutch oven, brown meat cubes in hot oil. Add all ingredients, except beans. Cover; bring to a boil. Reduce heat and simmer for 1 hour, stirring ...
Simmer beans and hamburger 10 minutes. Salt and pepper to taste. Drain and cool. Toss with salad fixings. Add chips just before serving. Pass taco sauce.
Rinse the beans with cold water, marinate in dressing at least 1 hour. Just before serving add remaining ingredients and mix well. Serve.
Mix ingredients together. Fry ground beef and onion. Add can of beans. Mix with other ingredients and pour on one regular size bottle of French ...
Mix in order listed but do not mix cheese. Pour half of mixture in a hot greased pan (iron skillet). Sprinkle 1/2 of cheese over this. Add remaining ...
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